This is a delicious stew that can be made from mostly freezer and pantry items, making it a good recipe to have on hand for those days that you cannot get out to shop. This recipe can be used with other frozen vegetables as well and reheats well for leftovers.
You can serve this with rice, or flat bread, a dollop of yogurt, and salad. … [Read more...]

I received a coupon to try a Silk® product, provided by Meatless Monday on behalf of Silk®. I have already used Silk® coconut milk, almond milk, and cashew milk. All are very tasty, and are what I use in place of dairy milk in lots of ways (in breakfast cereal, smoothies, etc). This time, I wanted to try the almond-coconut blend. I thought with the … [Read more...]

It hasn't been super cold here yet this winter, but with everyone being sick, comforting stews and quick-cooking soups were our mainstays for a while.
This one saved us on a day when we knew that we were going to busy all day, and would need something waiting for us at dinnertime.
Rosemary Scented Slow Cooker Beef Stew
1-2 … [Read more...]

It's been a while since I have cooked or blogged regularly. This has been a brutal season, despite the weather being nice. We have all been sick, right after the other. I feel (I hope) that we are on the other side of it now.
I was given the opportunity to try some Lotus Foods items, through the Meatless Monday movement and Lotus Foods. I was … [Read more...]

This soup is a bit lighter than the usual broccoli cheese soup. It is a forgiving recipe, in that you can use all broccoli, all cauliflower, or any combination of the two. You can use thawed frozen veggies instead of steaming raw ones. I like to add a summer squash (or zucchini) at the beginning with the onions, to add some more veggie nutrition - … [Read more...]

We got some local eggplant and tomatoes at the farmer's market. In the summer, I make this dish many times, using whatever vegetable I have on hand - eggplant, zucchini, cauliflower, etc. It takes about 40 minutes, and doesn't use a whole lot of ingredients. Fresh, seasonal vegetables taste best simply prepared. I don't even use spices in this a … [Read more...]

This is a salad made up of red cabbage, carrots, and onions, with a lemon juice and olive oil dressing. It is a slightly tangy salad, that isn't heavy or dripping with dressing.
My good friend, fellow blogger Corey of Cooking With Corey came up with the idea of a Vegetable Of The Week challenge, which I thought was great for inspiration. So, of … [Read more...]

This is Layali Lubnan, which translates to Nights of Lebanon. It is a delicious pudding of sorts, made with semolina and milk, but allowed to thicken to a slice-able consistency.
The traditional flavoring is mastic (mistka - gum arabic), but I looked high and low in my kitchen and my little jar of mastic seems to have run away. I really wanted … [Read more...]

This is a simple, easy dinner recipe. It is my version of the Puerto Rican Bistec Encebollado (encebollao). It is very flavorful and makes a wonderful sauce that is delicious on rice or sopped up with some good bread. This is seriously comfort food for me. It is also delicious reheated, if you have any leftover...which we certainly did NOT.
We … [Read more...]

This is a different version of the mutabbal eggplant dip, which contains tahini, garlic, and lemon juice. The mayonnaise provides the creaminess, the kefir or yogurt gives the tanginess, and you need the garlic no matter which version you use. You can call this one "Mama Ghanouj"...or should that be, mama ghanouja ? :)
You might have noticed … [Read more...]